Success built on sourcing TERRONE Climate change and an environment that is rapidly degrading are forcing us to review our habits, and become more aware of what can be done to minimise our own carbon footprint. But how often do you think about the damage you're causing to the environment when you eat out? You’re looking for a relaxing experience where exceptional food is served. After all, don’t you deserve that after a hard day’s work? Adrian Hili, chef patron of Terrone, is committed to reducing the distance that food has to travel, spending much of his energy on sourcing ingredients, rather than using complicated cooking methods. You won’t find any foams or gels in this laid-back restaurant in Birgu; their simple cooking methods allow the ingredients to speak for themselves, and they do really shine. Everything at Terrone has a relaxed feel. Nothing is too complicated, from the décor to the style of cooking. The menu changes daily, with the sea’s bounty taking centre stage. Their fresh fish comes from line and harpoon fishermen, avoiding commercial fishermen that use damaging trawling methods. With his first restaurant in Marsaxlokk, Malta’s fishing capital, Adrian had made friends with all the right fishermen. Today they call him as soon as they've caught something, and he purchases the fish before they even get to shore – you don’t get fresher than that! In an effort to stay more sustainable, they're moving away from purchasing portion-sized fish - as these are still juvenile - and going for large and older fish which can be portioned down. With herbs grown in large pots on the sunny docks at the restaurant, and vegetables sourced locally, or at most from Italy, nothing comes from very far afield at Terrone. This means you can indulge in a night out with the very best in local cuisine without racking up your carbon footprint.
56 - EBM MAGAZINE - No 16
